It has been a long time since i posted a vegetable dip recipe…. so to make up for that I wanted to share the dip which has been my go to this winter: Low Histamine Cauliflower Carrot Hummus. Simple yet full on taste!
If you have been following this blog for a while, you might already know that I have a rather big vegetable dip obsession 🙂 I case you missed any of my previous dip recipes here are a few of my favorites:
Now for making this dip, all you really need is a good portion of patience as it need quite a long time in the oven. But then again that just allows you to relax for a bit while your oven is doing all the work for you 😉 Anyways, start with cleaning and preparing the veggies (cauliflower, carrots and a clove of garlic), place them in an oven proof dish, sprinkle with (extra virgin) olive oil, turmeric and salt. Place in a preheated oven (200 °C/ 390 °F) and “bake” for about 40-50 minutes. You want the cauliflower to start to brown a bit
Remove from the oven, and let the veggies cool off a bit. Once they are closer to room temperature, transfer them to a container suitable for a hand held blender, make sure to transfer all of the turmeric flavored oil as well. Blend till it is smooth. Add more (extra virgin) olive oil or water if you need it to be a bit thinner. Cut up a bunch of veggie sticks and enjoy a filling and healthy snack 🙂 Or go ahead and eat this as lunch, like I do.
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Bean free Low Histamine Cauliflower Carrot Hummus! With a perfect texture for dipping veggie sticks.
Ingredients
- ca. 400 g cauliflower (14.1 oz)
- ca. 90 g carrot (3.2 oz)
- 1 clove garlic
- 1 tbsp (extra virgin) olive oil
- 1/4 tsp salt
- 1/4–1/2 tsp turmeric*
Instructions
- Preheat the oven to 200 °C/ 390 °F.
- Clean and prep the vegetables (cauliflower, carrots and a clove of garlic), place them in an oven proof dish, sprinkle with (extra virgin) olive oil, turmeric and salt. You can add other tolerated spices too, if you like.
- Place in a preheated oven (200 °C/ 390 °F) and “bake” for about 40-50 minutes. You want the cauliflower to start to brown a bit.
- Remove from the oven, and let the veggies cool off a bit.
- Once they are closer to room temperature, transfer them to a container suitable for a hand held blender, make sure to transfer all of the turmeric flavored oil as well. Blend till it is smooth. Add more (extra virgin) olive oil or water if you need it to be a bit thinner.
- Cut up a bunch of veggie sticks and enjoy a filling and healthy snack 🙂 Or go ahead and eat this as lunch, like I do.
Notes
- Feel free to add other tolerated spices and herbs.
Save this Low Histamine Cauliflower Carrot Hummus recipe for later. Pin it 😀
Lotte says
February 22, 2018 at 10:01This looks super yummy! I will definitely try this recipe 😀 Just one question, is it not okay to eat beans with HIT? I read that you mentioned it being bean-free, so I was wondering.
taniasurrow says
February 22, 2018 at 13:07Hi Lotte,
Great 😀 and thank you for your question. Beans and pulses in general are medium to high in histamine (with the exception of peas). Whether or not you should exclude them from your diet depends on how you tolerate them. I personally don’t tolerate them very well in general. I’m okay with small amounts of red lentils though. I have heard a lot of people tolerating black and white beans better than the rest. So really it is a question of figuring out what works for you .
Tania
Lotte says
February 22, 2018 at 16:49Thanks so much for explaining, I really appreciate it 🙂 x
Albert Bevia says
February 28, 2018 at 12:53There is nothing wrong with having a vegetable dip obsession! and this hummus sounds amazing! I would have never thought of making hummus with cauliflower? this is a fantastic idea and a must try
taniasurrow says
March 1, 2018 at 08:18Yes \o/ hooray for veggie dip obsessions 😀 Do give it a try, and I would LOVE to hear what you think of it 😀
cakespy says
February 28, 2018 at 13:39Not only does it come with a beautiful visual, but it sounds like it has an incredible flavor! I love all of the ingredients (esp turmeric and carrot!) so this is a keeper for me.
taniasurrow says
March 1, 2018 at 08:19I’m sooo in LOVE with turmeric 😀 It makes almost all dishes better 😀
Jo tB says
February 28, 2018 at 21:33Looks absolutely scrumptious. Can’t wait to give it a try.
taniasurrow says
March 1, 2018 at 08:20Yay \o/ It is soooo good. I would LOVE to hear what you think of it once you have made it 😀
Kay Constable says
April 24, 2018 at 19:56Could you approximate how much carrot/cauliflower in terms of measuring cups? Looks delicious!
Thanks
taniasurrow says
April 25, 2018 at 14:57Hi Kay,
I will try to remember to measure it next time I’m doing something with carrots and cauliflower in the kitchen 😀
taniasurrow says
May 2, 2019 at 22:48Hi Kay,
I finally remembered to try to measure the amounts in cups today. Sorry for the long wait. While I find it difficult to measure vegetables in volume, do to it depending largely on how big the pieces is and the size of your measuring cup, I tried to make an estimate today. For the cauliflower the 400g translates to roughly 5 cups and the 90g of carrot is approximately 3/4 cup.
I hope this helps,
Tania
Aneta says
April 26, 2018 at 00:22This looks delicious. I’m ready to try some yummy veggie dips! I’m assuming no lid when baking the veggies? Thanks!
taniasurrow says
April 27, 2018 at 15:07Hi Aneta 🙂
Thanks for your lovely comment 😀 And yes, the veggies goes into the without a lid. Enjoy 😀 I’m planning on cooking up a batch tonight as well 😉 YUM \o/
Barbara says
January 6, 2019 at 16:44Does it taste like cauliflower ?
taniasurrow says
January 6, 2019 at 20:19Well yes! Personally I don’t think it is over powering at all, but you can taste it. It is made from oven roasted cauliflower which has a completely different taste than boiled cauliflower.
Eric Wilmot says
March 13, 2019 at 14:22Why is the carb count so high? 34.1g?
Eric says
March 13, 2019 at 14:22Why is the carb count so high? 34.1g?
taniasurrow says
March 17, 2019 at 21:04Hi Eric,
Thank you for pointing it out. I had made a mistake regarding the amount of carrots used when I generated the nutrition label. It has now been corrected, and is now a bit lower. 400 g of cauliflower is ca. 20 g of carbohydrates, plus 90 g of carrot is ca. 9 g of carbohydrates. The rest comes from the garlic and turmeric powder.
Tania